An Easy Kosher-for-Passover Brunch

I learned something interesting recently thanks to the comments section of our Matzo Ball 101 article. A commenter asked about our matzo ball tip that recommends refrigerating the batter overnight (to help the matzo meal absorb more moisture, hold together better, and cook more evenly). The commenter wondered if leaving the batter overnight triggers naturally occurring yeasts in the flour product–breaking the laws of Passover that prohibit eating leavened bread.

I monitor the comments on the site. But I was out of my league with that question, so I turned to Rabbi A Y Hayum who works for Manischewitz, a kosher food company, and who fields these questions regularly. According to Rabbi Hayum, any flour water mixture must be baked within an 18-minute time frame to be considered Kosher for Passover. But when a batter is made with matzo meal, which has already been baked and reground, it can sit around no problem.

Thank goodness for matzo meal! To celebrate, use a little to make a Kosher-for-Passover brunch this weekend with our matzo meal pancake recipe.